Anti-Inflammatory Ginger + Carrot Soup
To give you all a recipe that is light after the Thanksgiving Holiday, please enjoy this minimal ingredient Ginger and Carrot Soup! It’s so easy, tasty, nourishing, and helps to promote easy digestion after (maybe) larger meals!
Ingredients:
1 lb carrots, coined (washed but skin kept on).
1/2 white onion, sliced
1 tbsp extra-virgin olive oil
2 tsps smoked paprika (or any variety) + 1 additional tsp for blending
1 tsp of salt pepper
2 teaspoons minced garlic
1 inch fresh ginger
2 tbsps honey
1 small handful fresh spinach
1/2 cup lite coconut milk
Forager Unsweetened Cashewmilk, Fresh Parlsey, Pumpkin or sunflower seeds to garnish (a must, in my opinon), or Siete Chips/Bread on the side.
Recipe:
Chop all ingredients and have mise en place. Preheat 350 *F
Chop carrots and onion, toss with olive oil and spices. Bake 40 minutes in the oven. Let veggies cool 10 minutes after baking.
In a high powered blender, add veggie broth, minced garlic, fresh ginger, honey, coconut milk, spinach, and additional paprika. Blend for 3-4 minutes on low to high until fully incorporated.
Serve hot with parsley, pumpkin or sunflower seeds, and a drizzle of forager greek yogurt. Keeps in the fridge for 4-5 days. Happy Thanksgiving! 🤎